Sift together flour (2 cups and 3/4 cup), baking powder (1/4tsp), baking soda (1/4tsp) salt (1/4tsp), cinnamon (2tsp), freshly zested nutmeg (1/4tsp), ground ginger (1/4tsp), set aside.
Cream butter (1 stick, 113grams) with sugar (1cup) till pale in color and creamy. Beat in sour cream (2tbsp), thick/dense pumpkin puree (1/2cup), beat until well combined and creamy. Add egg (1egg) whisked with vanilla (1tsp), beat well. Gradually add flour mix, on low stir it in until combined. Cookie dough will be sticky. Wrap it in a plastic wrap and chill for 4 hours, best overnight. Dough can be made ahead of time, up to 3 days. Stored in the fridge.
Preheat oven to 350F.
Roll the dough out between 2 pieces parchment dusted with some flour. Or use Dough EZ Rolling System. Roll the cookie dough out to 1/4 inch thick. Use rolling guides on each side of the dough to roll out the cookie dough. Dough is little sticky so use little bit of flour on your work surface.
Cut out cookies with a cookie cutter. To prevent sticking dip the cutter in the flour. Then transfer cookies onto a baking sheet lined with parchment paper.
Bake cookies for 9 minutes, depends on the oven but you don’t want to brown on the bottom too much as they won’t stay too soft then.
Remove from the oven, let cool for few minutes on the baking sheet and then transfer to cool completely on the cooling rack. Once cooled, cookie can be stored in the airtight container.
Cream butter (1/2cup, 113grams) and powdered sugar (1cup and 1/2cup) until fluffy. Gradually beat in maple syrup (4-5tbsp). Add vanilla bean paste (1/2tsp) and concentrated maple flavoring / Lorann Oil Flavoring (3-4 drops). Decorate as desired or use my fun watercolor frosting technique.
Color with food coloring as desired and decorated cookies. Or use my fun watercolor technique to decorate.
Whisk sugar (1cup and 1/2cup), maple syrup (1/3cup), melted butter (4tbsp), vanilla bean paste (1/2tsp), maple flavoring / Lorann Oil Flavoring (2-3 drops). Gradually whisk in milk( up to 4tbsp) as needed to thin the glaze down. For thicker glaze use less milk.
Maple Buttercream Frosting and Maple Glaze need time to set so once you ice your cookie, let them sit at room temperature for several hour until the surface crusts. Then store the cookies in the airtight container, layered between pieces of wax paper.
Recipe by Hanielas.com